The Red Door has been at the forefront of farm-to-table restaurants in San Diego since they opened. The lesser-known other half of their eat-drink haven was always The Wellington next door—a small, intimate, sexy little steakhouse.
And now owner Trish Watlington is getting out of the meat business, for ethical and practical reasons (meat being a pretty big tax on American ecology). So they took months transforming the place into Bar by Red Door.
It’ll have small plates, like a quinoa sope topped with Mary’s chicken, shallots, cilantro and poached egg; cactus salad with feta, jalapeno, garlic, shallots and strawberries, and grilled carrots with burrata, carrot-top pesto, Meyer lemon balsamic and toasted almonds.
But the focus will by farm-to-table cocktails from bartender Cervantes Magaña—ingredients from the garden (Red Door has their own and grow about half of the produce for the restaurant), house-made syrups and bitters, plus Southern California spirits.
It’s opens tonight. And here’s a sneak peek of the design.
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
FIRST LOOK: Bar by Red Door
